Best Grandmother Pauls Red Velvet Cake Paula Deen Recipes

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GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)



Grandmother Paul's Red Velvet Cake (Paula Deen) image

From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

Provided by Renegade Chef

Categories     Dessert

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 18

2 eggs
2 cups sugar
1 teaspoon cocoa
2 ounces red food coloring
1 cup butter
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallow
1 cup shredded coconut
1 cup pecans, chopped

Steps:

  • For the cake:.
  • Preheat oven to 350.
  • Beat eggs; add sugar and butter and cream.
  • Mix cocoa and food coloring, then add to creamed mixture.
  • Sift flour and salt together.
  • Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
  • In a small bowl, combine soda and vinegar, then add to mixture.
  • Pour into three 8-inch greased rounds.
  • Bake for 20 - 25 minutes.
  • For the icing:.
  • Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
  • Add marshmallows; stir until melted.
  • Fold in coconut and pecans.
  • Spread between layers and on the tops and sides of the cooled cake.

Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 9.8, Cholesterol 57.5, Sodium 318.1, Carbohydrate 69.7, Fiber 1.3, Sugar 50, Protein 4.5

GRANDMOTHER PAUL'S RED VELVET CAKE



Grandmother Paul's Red Velvet Cake image

Categories     Cake     Bake

Yield serves 16 to 20

Number Of Ingredients 19

2 eggs
2 cups sugar
1 teaspoon cocoa
2 ounces red food coloring
1/2 pound (2 sticks) butter
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing
2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallows
1 cup or 3 1/2-ounce can shredded coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
  • Icing
  • Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

GRANDMOTHER PAUL'S RED VELVET CAKE



Grandmother Paul's Red Velvet Cake image

Paula Deen's grandmother's recipe. VERY DELICIOUS and SO BAD FOR YOU.

Provided by Bryson Hatfield

Categories     Cakes

Number Of Ingredients 17

1/2 lb butter, softened
2 c sugar
2 large eggs
1 tsp vanilla
2 Tbsp cocoa
2 oz red food coloring
2 1/2 c flour
1 tsp salt
1 c buttermilk
1 Tbsp vinegar
ICING
16 oz bx powdered sugar
1 stick butter, softened
1 c marshmallows, melted
1 c shredded coconut
1 c chopped pecans
8 oz cream cheese

Steps:

  • 1. Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
  • 2. Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

GRANDMOTHER PAUL'S RED VELVET CAKE RECIPE - (4.2/5)



Grandmother Paul's Red Velvet Cake Recipe - (4.2/5) image

Provided by Jrhayashi

Number Of Ingredients 11

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Steps:

  • Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)



Red Velvet Cake and Cream Cheese Icing (Paula Deen) image

I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!

Provided by robingracejohnson

Categories     Dessert

Time 30m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 17

2 cups sugar
1 cup butter (2 sticks)
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
8 ounces cream cheese, softened
1/2 cup butter (1 stick)
1 cup marshmallow creme
1 (1 lb) box powdered sugar
1 cup coconut, shredded (optional)
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl cream sugar and butter, beat until light and fluffy.
  • Add eggs on at a time.
  • Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
  • Sift together cake flour and salt.
  • Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
  • Blend in vanilla.
  • In a small bowl combine baking soda and vineager. Add to mixture.
  • Pour batter into 2 9inch or 3 8 inch cake pans.
  • Bake 20-25 minutes or until done.
  • Cool completely before frosting.
  • For Icing:.
  • Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallow creme and sugar; blend well.
  • Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 733.2, Fat 30.9, SaturatedFat 18.6, Cholesterol 113.7, Sodium 559.7, Carbohydrate 110.6, Fiber 0.7, Sugar 80.9, Protein 5.8

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